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Fufu, Njama Njama and Khati Khati/Kati Kati

The staple here is the Fufu which is made of corn flour. It is eaten with a kind of vegetable- garden huckleberry that is also called Njama Njama in Cameroon (scientific name: solanum scabrum). Then there is the star of the dish, the Kati Kati. This is burnt chicken that is chopped and cooked with palm oil. Deliciosio! (Errmm excuse my Spanish)

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Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
For the Fufu
 3 cups of corn flour
 6 cups of water
For the Njama Njama
 2 pounds of huckleberry- fixed and blanched about 1 kg, substitutes include kale and spinach, lightly boiled and cut
 6 tomatoes
 1 large onion
 small seasoning cubes maggi
 salt to taste
 1 cup of oil vegetable oil or palm oil
 2 habanero peppers optional
For the Khati Khati
 1 cup of palm oil
 1 medium sized onion
 4 cloves of garlic
 2 cubes of maggi
 1 habanero pepper
 Salt to taste

Ingredients

For the Fufu
 3 cups of corn flour
 6 cups of water
For the Njama Njama
 2 pounds of huckleberry- fixed and blanched about 1 kg, substitutes include kale and spinach, lightly boiled and cut
 6 tomatoes
 1 large onion
 small seasoning cubes maggi
 salt to taste
 1 cup of oil vegetable oil or palm oil
 2 habanero peppers optional
For the Khati Khati
 1 cup of palm oil
 1 medium sized onion
 4 cloves of garlic
 2 cubes of maggi
 1 habanero pepper
 Salt to taste

Directions

Fufu, Njama Njama and Khati Khati/Kati Kati

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